Golden Coconut Cake Recipe Gluten Free Vegan

This golden coconut cake is a real delight to eat! It is a tasty coconut cake with a white frosting and butter cream filling with chunky coconut toffee crumbles.

The coconut toffee pieces will surprise the people you give this cake too as they will ask you ''what are the delicious toffee bits that I keep tasting in this cake?''.

This is not only a gluten free recipe but a vegan egg free cake recipe too.

When making the coconut toffee make sure you use a pan that is big enough for the frothing sugar.

I use creamed coconut which is coconut that is pressed into a block, I add hot water then add the creamy coconut mixture to the cake mixture.

I have some vegan and dairy free toffee recipes coming up soon using similar methods to this recipe so keep logging on.

Can you resist the golden toasted coconut sprinkled on top of this delicious cake?

Ingredients for Golden Coconut Cake Recipe
3oz Sunflower margarine
4oz Light brown muscovado sugar
1oz desicated coconut
5oz Rice flour
2oz Ground almonds
1 Tbsp Vanilla extract
1 tsp Xanthan gum
2oz Creamed coconut
4 Tbsp Hot water
5 Tbsp Soya milk
4 Tbsp Cold water
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
Pinch salt

For the Coconut Toffee
2oz/60g Light brown muscovado sugar
5 Tbsp Hot water (15ml tablespoons)
1 Tbsp Golden syrup
3 Tbsp Desicated coconut

For the Crunchy Toffee Butter Cream Filling
3 Heaped Tbsp Margarine
1 tsp Vanilla extract
1 Tbsp Desicated coconut
1 large tsp Cornstarch

For the Topping
2-3 Tbsp Desicated coconut
Chef Jeenas Dairy free vegan white frosting


Would you like to take a bite of this tasty golden treat?

Cream together the margarine and sugar.

Add the coconut cream and vanilla extract to the sugar mixture and mix well.

Add rice flour, baking powder, bi carbonate of soda, almonds, xanthan gum, pinch salt and mix very well.

Add the soya milk and cold water a little at a time mixing very well.

Pour into a round cake tin that has been greased and floured.

Cook in a hot oven at gas mark 6 for 30-40 minutes or until a skewer comes out clean.

Mix the hot water and sugar together in a pan.

Bring to the boil and cook for 5 minutes until it is really frothy.

The toffee will harden within minutes so keep an eye on it.

As the toffee hardens and firms up remove the toffee and break in into peices.

Do not be tempted to take a bite of this delicious coconut toffee or else there will be none left for the golden coconut cake!

Put the toffee crumbles into a blender and blend into little chunks.

Make sure you turn the blender on and off on and off - this ensures that you do not pulse the toffee into a powder.

You want nice little crumbly chunks.

Add the margarine , cornstarch, vanilla and coconut mix well.

Spread the coconut toffee butter cream onto the bottom cake layer.

Place the top layer on top of the butter cream.

Spread my vegan white frosting all over the cake.

Take a small flat pan and add the coconut, heat up the pan and keep shaking the pan a little.

Once the coconut starts to turn golden remove the pan straight away and keep shaking, pour the coconut onto a plate instantly.

When the coconut turns golden some of it will still be white but when you take the pan off the heat it will carry on cooking, this is why you should not leave the pan on or else it will burn.